Preparation

1. Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock. 2. Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes. 3. Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.

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Recent Review

Before I mention how delicious this recipe is, I have to mention all the changes I made:
I omitted the potatoes, caraway seed, celery, and tomato puree. I also added 4 extra cups of water.
In the future I would decrease the amount of cabbage because I prefer more broth than veg. That being said the taste is authentic - and served hot with a dollop of sour creme mixed in makes it perfect!